How to #testkitchen: Caramelized Onion & Coconut Bacon Pizza

Today in the #testkitchen is a recipe for Caramelized Onion & Coconut Bacon Pizza

Welcome to #testkitchen – where I find random recipes on the web worth working on 🙂 Customizing other recipes helps you to learn how to make your own to fit your nutritional needs.

ProTip:

First with flavor, technique later

Things can fall apart (literally) when you start to adjust the techniques of a recipe. So start with seasoning, it’s much easier to recover in case something goes wrong. After you make it a few times adjust the texture to your liking.

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Caramelized Onion & Coconut Bacon Pizza

Description

Crispy spiced young coconut bacon, cultured peppercorn cheese and soft caramelized onion come together on a raw buckwheat crust to create this gorgeous explosion of flavor. It’s raw pizza with a gourmet twist! This recipe has quite a few steps involved with various ingredients needing dehydration or culturing, but if you’re looking for raw gourmet at it’s finest this recipe is for you!

Ingredients

At a glance

Entrées & Main Dishes

Serves

4-6

Pizza Crust (crust recipe by Hannah Mendenhall of Immerwachsen.com)

3 c buckwheat groats (soaked and dehydrated)

1 c psyllium husks

1 t Celtic Sea salt

2 c water

1/4 c olive oil

1/4 c Irish moss gel

1 T honey

juice from 1 lemon

Peppercorn Cheese

1 cup of cashews (soaked)

1 cup of hemp seed (soaked, hemp adds a more peppery flavor)

1 cup of water

2 acidophilus pills

1 tsp crushed peppercorns (my way – place peppercorns in a small baggie and use meat tenderizer to crush coarsely)

1/4 tsp cayenne

Methods/steps

Pizza Crust

1) Grind buckwheat groats, psyllium, and salt into flour.

2) Blend all wet ingredients.

4) Using buckwheat flour, roll out dough just like you would any other pizza dough. Shape and dehydrate at 105〫F for 24 hours.

Peppercorn Cheese

1) In a high-speed blender, blend the first four ingredients until creamy.

2) In a glass jar, place cheese mixture and let sit uncovered in a dark, slightly warm (90 degrees) place, for about 18 hours (the longer it sits, the more sour it will become.) If you’d like to strain your cheese, reference my Leek and Herb Cheese for instructions.

3) Once fermented, mix in the remaining ingredients. Set aside.

Caramelized Onions

1) Mix all ingredients together and place on a non-stick dehydrator sheet until golden brown (about 6 hours).

Coconut Bacon

1) Mix all ingredients together, making sure coconut is evenly coated. Spread coconut on a dehydrator sheet and dehydrate until crispy and dry (1-3 hours).